Quick mushroom tart

My computer has crashed and I fear the hard disc is broken ... this lovely tart from Hugh Fearnley-Whittingstall's River Cottage Mushroom handbook cheered me up at lunch. I made it with wildly different amounts, and it made a delicious lunch for my parents with some Charlotte potatoes and a tomato salad. Thrifty, too - impressive-looking in individual portions, but inexpensive to make. Sadly not with foraged mushrooms, I haven't yet found any in my usual spots.

Mushroom tart

Pastry - bought puff is the easiest here.
100g mixed mushrooms per person
a little chopped garlic
fresh breadcrumbs made from half a slice of white per person
grated zest of half a lemon
grated parmesan
chopped parsley
1 beaten egg

Roll out the pastry - either into one big round, or several smaller ones for individual portions. Place on a baking sheet and rest in the fridge.

Gently fry the mushrooms in a little oil (perhaps with some butter too). When they are nearly cooked through, add the garlic and take off the heat after a couple of minutes.

Meanwhile, blitz the bread with a small lump of Parmesan and a handful of parsley. Stir this fragrant green mess into the mushrooms.

Arrange the mushrooms onto the pastry, leaving a clear band of pastry round the edge to puff up. Brush the edge with the egg.

Bake for 20 minutes at 180C.

Serve hot or cold.

No pic ... no time, I made this in the five minutes between getting back from the station (dropping off Eleanor who had to go back to London) and my parents arriving with Lettice, who spent the morning playing hockey. I used bought pastry - it would have been just as quick if I'd had the wit to make the pastry as we were clearing up breakfast. Hey ho